Something Spaetzle (German Dumplings)

One of the best things about traveling is tasting new foods. Germany for instance, is a land of comfort food. Tasty meats with gluttonous carbs. What else can you ask for? Me and my husband visited Munich where he had studied abroad for six months. We visited the university, his old hangouts, went sightseeing, and best of all ate tons of fantastic food. One of our favorites is weisswurst or bockwurst translated as white sausage. Tender pork and veal create a smooth yet bouncy sausage encased in natural casings for a crispy, bursting bite. Served on a fresh mini baguette with a little mustard...I could eat one almost everyday! In fact my husband did when he lived there.

My first weisswurst at 
Marienplatz in Munich

Back in the US, we were on a mad hunt for authentic weisswurst. As luck should have it, I was able to find a place at Seattle's Pike Place Market called Bavarian Meats Delicatessan. This place is filled with all the authentic German meats and condiments that could make me giddy. My favorite part about the place is the cute little old German lady who would ask you "vould you like a viener?" "Why, Thank You," I'd reply as she hands me what looks like a hot dog but waaaaay better. I would usually buy a few of those for the ride back home, and about a dozen of their bockwursts along with some speck, a cured bacon much like prosciutto.

I like to serve up the weisswursts with spaetzle which I would describe as a cross between pasta and a dumpling. With a chewy al dente texture, it has the soft fluffiness of a dumpling. A hint of nutmeg adds a warm comforting flavor. For added yumminess, I saute it with some lardons of bacon or speck, minced onions, and toss in some Parmesan cheese and parsley. Served with a side of peas and a little Bavarian sweet mustard, and you have yourself a fast and easy German dinner.

Spaetzle (German Dumplings)


Ingredients:
1 cup of all purpose flour
1/2 cup of whole wheat flour (can use all purpose flour but thought this would make it a little healthier)
3/4 tsp kosher salt
1/2 tsp nutmeg
1/8 tsp white pepper
2 eggs
3/4 cup milk
4-5 slices bacon or speck cut into matchsticks/lardons (optional but extra yummy)
1/2 onion minced
1/4 cup Parmesan cheese (optional)
1/4 cup parsley chopped
salt and pepper to taste
Bavarian sweet mustard

Hardware:

spaetzle maker (I improvised used a metal straining ladle and a spatula. You can get away with using a flat cheese grater or a pie tin with holes punched in it.)

rubber tipped spatula

Directions:

• Boil a large pot (4 quart or larger) of salted water.
• In a large pan, saute the bacon over medium heat till crispy. Transfer the bacon to a paper towel and set aside.
• Add the onions to the remaining fat in the pan and saute over medium heat. 
• Mix the flour, salt, pepper, nutmeg, and white pepper together in a large bowl. 
• Beat the eggs in a separate bowl and mix in the milk.
• Combine the egg and milk mixture slowly into the dry mixture until uniform and smooth. The dough should be the consistency of pancake batter.
• Fill your spaetzle maker with the dough and dispense directly into the boiling water

Note: If you don't have a spaetzle maker, fill your makeshift spaetzle maker with some dough and using a spatula, push the dough through the holes directly into the boiling water.

• Boil the spaetzle for about 3-4 minutes, stirring often, till they float.
• Drain thoroughly.
• Add spaetzle to the pan with the onions.
• Add the Parmesan cheese, bacon, and parsley.
• Stir to combine. Season with salt and pepper to taste.
• Serve with weisswursts and peas (or sauerkraut not shown) and Bavarian sweet mustard (not shown)

Now there's a little Something Spaetzle! Eat HappiLee!